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Chicken, mushroom, carrot soup with macaroni


Ingredients:

Chicken breast (cut into chunks), 4 dried mushrooms (soaked and quartered), 2 medium carrots (chopped into large chunks), a few cloves of garlic (peeled and lightly pressed), 2 small onions (peeled and quartered), 2 handfuls of macaroni for 2 persons

Soup:

Bring 2.5 bowls of water to boil, add onions, garlic, and chicken breast. When the chicken breast chunks look cooked, add in mushrooms and carrots. Let them boil on high heat for 15 minutes. Reduce to low heat and simmer for another 15 minutes or so. Add salt and black pepper to taste. Switch off heat after 5 minutes.

Macaroni:

Cook macaroni in salted, boiling water. Check occasionally to avoid overcooking. Switch off heat after macaroni is cooked (easily pierced with a fork). Drain.

Serving:

Divide macaroni, chicken breast, mushrooms, and carrots into 2 serving bowls / plates. Ladle hot soup over and serve immediately.


2 comments

  1. Soup, not stew? I winder if the darker thicker gravy in a stew would go well with the macaroni.

    ReplyDelete
    Replies
    1. Soup. I didn't try thickening it, in case it becomes undrinkable. Lol.

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